Sheer Payra or Afghani Fudge | How to make Sheer Payra or Afghani Fudge

5.0 from 1 review
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By Ruchira Hoon
Created on 4th Jan 2016
  • Sheer Payra or Afghani Fudge, How to make Sheer Payra or Afghani Fudge
Sheer Payra or Afghani Fudgeby Ruchira Hoon
  • Sheer Payra or Afghani Fudge | How to make Sheer Payra or Afghani Fudge (56 likes)

  • 1 review
    Rate It!
  • By Ruchira Hoon
    Created on 4th Jan 2016

About Sheer Payra or Afghani Fudge

Rosewater, cardamom and lots of nuts make this a very delectable fudge recipe

Sheer Payra or Afghani Fudge, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Sheer Payra or Afghani Fudge is just mouth-watering. This amazing recipe is provided by Ruchira Hoon. Be it kids or adults, no one can resist this delicious dish. How to make Sheer Payra or Afghani Fudge is a question which arises in people's mind quite often. So, this simple step by step Sheer Payra or Afghani Fudge recipe by Ruchira Hoon. Sheer Payra or Afghani Fudge can even be tried by beginners. A few secret ingredients in Sheer Payra or Afghani Fudge just makes it the way it is served in restaurants. Sheer Payra or Afghani Fudge can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Sheer Payra or Afghani Fudge.

  • Prep Time10mins
  • Cook Time10mins
  • Serves6People
Sheer Payra or Afghani Fudge

Ingredients to make Sheer Payra or Afghani Fudge

  • 1 Cup water
  • 1 cup sugar
  • 1 1/2 cups milk powder
  • 1/2 cup ground almonds
  • 1/2 ground walnuts
  • 1 tsp rose water
  • A pinch of salt
  • 1 tsp cardamom powder
  • handful of whole walnuts and pistachio to decorate
  • butter for greasing the pan

How to make Sheer Payra or Afghani Fudge

  1. In a saucepan boil the sugar and water together until it forms a syrup. The syrup should resemble the colour of warm honey. Turn off the heat and keep aside.
  2. Let the syrup cool for a few minutes and then add in the rose water, cardamom powder, milk powder, ground almonds, ground water and salt and mix well.
  3. Grease a plate with butter and pour the fudge into the plate. Top with whole walnuts and pistachio. Let this cool for 2 to 3 hours.
  4. Once cool, cut and serve. Keep in a cool, dry place to store.

Reviews for Sheer Payra or Afghani Fudge (1)

Soma AGRAWALa year ago
I will try it.
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